Recommended Temperatures

When talking about “doneness” everyone has his or her preference. One man’s “medium rare” is another man’s “raw.” Most recommended temperatures you find online come from the stance of Food Safety, which tend to sway on the side of caution and result in final temperatures for meats and other foods being as much as ten or fifteen degrees (Fahrenheit) higher than what some foods truly need to be cooked at. After researching and talking to food experts from around the world, we have create a Recommend Temperatures chart that you can use to cook your next meal to the perfect temperature.

Recommended Temperatures

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Beef, Veal & Lamb Roasts, Steaks & Chops	Rare 120-130°F* 49-54°C	Med. Rare 130-135°F* 54-57°C	Medium 135-145°F * 57-63°C	Med. Well 145-155°F* 63-68°C	Well Done 155°F-up* 68°C-up
Pork Roasts, Steaks & Chops				USDA-Done 145°F * 63°C	Well Done 150°F-up* 66°C-up
BBQ Brisket, Ribs, & Pork Butt					Done 190-205°F 88-96°C

* These temperatures are ideal peak temperatures. Meats should be removed from heat several degrees lower and allowed to rise during resting. ** Our recommended temperatures are consistent with many expert sources for taste and safety. USDA recommended temperatures are 5 to 10°F (2 to 5°C) higher.

Minimum Done Temps for Food Safety

Ground Meat: Beef, Veal, & Sausage*	160 F 71 C
Ham (raw)	160 F 71 C
Ham (pre-cooked)	140 F 60 C
Egg dishes	160 F 71 C
Casseroles & Leftovers	165 F 74 C

Chicken, Turkey & Duck (whole or pieces)*	165 F 74 C
Poultry Dark Meat**	175 F 79 C
Stuffing (in the bird)	165 F 74 C
Tuna, Swordfish & Marlin**	125 F 52 C
Other Fish**	140 F 60 C

Water Temps (at sea level)

Poach	160-180 F 71-82 C
Low Simmer	180 F 82 C

Simmer	185 F 85 C
Slow Boil	205 F 96 C
Rolling Boil	212 F 100 C

Other Food Temps

Bread: Rich Dough	190-200 F 88-93 C
Bread: Lean Dough	200-210 F 93-99 C
Water temp to add active dry yeast	105-115 F 41-46 C

Butter: Chilled	35 F 2 C
Butter: Softened	60-67 F 16-19 C
Butter: Melted & Cooled	85-90 F 29-32 C

Candy or Sugar Syrup Temps (at sea level)

Thread	230-234°F (110-112°C)	Syrup
Soft Ball	234-240 F (112-116 C)	Fondant, Fudge & Pralines
Firm Ball	244-248 F (118-120 C)	Caramels
Hard Ball	250-266 F (121-130 C)	Divinity & Nougat
Soft Crack	270-290 F (132-143 C)	Taffy
Hard Crack	300-310 F (149-154 C)	Brittles, Lollipops & Hardtack
Caramel	320-350 F (160-177 C)	Flan & Caramel Cages